Crab & Crème Fraîche in Cucumber Cups
8 oz. backfin crabmeat, drained
1/2 cup Crème Fraîche, drained
2 tbsps. finely chopped green onion
2 tbsps. finely chopped yellow bell pepper
2 tbsps. finely chopped radish
2 tbsps. finely chopped fresh dill plus sprigs for garnish
1/2 tsp. salt
1/4 tsp. ground black pepper
3 to 4 medium cucumbers, peeled
Drain crab in a strainer and press to drain thoroughly. Pick through crab to remove any sh
Strain Crème Fraîche and place with crab in a medium glass bowl.
Chop green onion, yellow bell pepper, radish and dill; add to crab mixture.
Add salt and pepper. Blend ingredients with a fork.
Refrigerate until ready to use.
Peel cucumbers. Trim off round ends and cut into 5/8-inch thick slices. Scoop seeds from c
enter with melon baller, using care to leave enough on bottom of cup to hold filling.
When ready to serve, fill cucumber cups with crab filling and decorate each with a small s
prig of fresh dill.
No Nutritional Information Available